I've been trying a lot of new recipes lately and I would love to start sharing more of them with you, both sweet and savory. This recipe came about when I was trying to pair something with the honey BBQ sauce I had just purchased from Fresh&Easy (I'm not much of a BBQ person, but this sauce is amazing). It was also a warm day so heavy foods were out making a wrap was the perfect solution.
BBQ Chicken Wraps
serves 3 with some leftover chicken depending on size of the chicken breast
2 chicken breasts
1TBS olive oil
salt and pepper
BBQ sauce of your choice
3 flour tortillas
1/2 hot house cucumber
1 small tomato
1 small head iceberg lettuce
Preheat your oven to 350°F. Place chicken into cooking dish (cutting in half if particularly thick) and sprinkle with salt and pepper to taste. Drizzle with the olive oil. Cook the chicken for about 25-30min. (or until it reaches an internal temp of at least 165°F). While the chicken is cooking julienne the cucumber and slice the lettuce and tomato into bite sized pieces. Set aside in the fridge to keep cool.
After the chicken is cool enough to handle cut into bite sized strips and toss with BBQ sauce until completely coated.
Warm the tortillas in the method of your choice (I like mine in the microwave for about 20 seconds). Layer the lettuce, chicken, and vegetables down the center in a thin line. Roll, cut, and enjoy!
As a side note, I prefer my BBQ sauce to go on after the chicken is cooked. It maintains more of the flavor and it doesn't acquire an acrid, burnt taste that it sometimes will in the oven. If you prefer your chicken to be cooked in the BBQ sauce then this still works, just skip the salt/pepper/oil and substitute with the sauce of your choice.
BBQ Chicken Wraps
serves 3 with some leftover chicken depending on size of the chicken breast
2 chicken breasts
1TBS olive oil
salt and pepper
BBQ sauce of your choice
3 flour tortillas
1/2 hot house cucumber
1 small tomato
1 small head iceberg lettuce
Preheat your oven to 350°F. Place chicken into cooking dish (cutting in half if particularly thick) and sprinkle with salt and pepper to taste. Drizzle with the olive oil. Cook the chicken for about 25-30min. (or until it reaches an internal temp of at least 165°F). While the chicken is cooking julienne the cucumber and slice the lettuce and tomato into bite sized pieces. Set aside in the fridge to keep cool.
After the chicken is cool enough to handle cut into bite sized strips and toss with BBQ sauce until completely coated.
Warm the tortillas in the method of your choice (I like mine in the microwave for about 20 seconds). Layer the lettuce, chicken, and vegetables down the center in a thin line. Roll, cut, and enjoy!
As a side note, I prefer my BBQ sauce to go on after the chicken is cooked. It maintains more of the flavor and it doesn't acquire an acrid, burnt taste that it sometimes will in the oven. If you prefer your chicken to be cooked in the BBQ sauce then this still works, just skip the salt/pepper/oil and substitute with the sauce of your choice.
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